Greek-Style Veggie Pitas with Lemon-Dressed Broccoli
Easy Prep & Cleanup

Greek-Style Veggie Pitas

with Lemon-Dressed Broccoli

25 MIN
2 Servings
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    From the Test Kitchen

    Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To complement a duo of roasted carrots and red onion, you’ll marinate feta cheese with a zesty mix of olives, oregano, lemon juice, and olive oil. A dollop of cooling cucumber-yogurt sauce (or tzatziki) is layered onto oven-warmed pitas alongside the hearty filling, for another boost of flavor in every bite.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    ingredients
    Greek-Style Veggie Pitas with Lemon-Dressed Broccoli
    Title
    • 2 Pocketless Pitas
    • ¾ lb Carrots
    • 1 Red Onion
    • ½ lb Broccoli
    • 1½ oz Feta Cheese
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Lemon
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 tsp Whole Dried Oregano
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    Roast the vegetables
    2 Roast the vegetables

    Line two sheet pans with foil. Place the carrot pieces and onion pieces on one sheet pan. Drizzle with 2 teaspoons of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on the remaining sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

    Marinate the feta
    3 Marinate the feta

    Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Warm the pitas
    4 Warm the pitas

    Meanwhile, if you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. If you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable.Transfer the warmed pitas to a work surface and carefully unwrap. 

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Spread the tzatziki onto the warmed pitas. Top with the dressed carrots and onion (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    2 Roast the vegetables

    Line two sheet pans with foil. Place the carrot pieces and onion pieces on one sheet pan. Drizzle with 2 teaspoons of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on the remaining sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

    Roast the vegetables
    Marinate the feta
    3 Marinate the feta

    Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Warm the pitas

    Meanwhile, if you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. If you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable.Transfer the warmed pitas to a work surface and carefully unwrap. 

    Warm the pitas
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Spread the tzatziki onto the warmed pitas. Top with the dressed carrots and onion (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!

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